Executive Sous Chef

Anantara; Sir Bani Yas; On-site; AED 120,000 - 200,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to lead kitchen operations and support the Executive Chef. This role requires a passion for culinary excellence and leadership, overseeing a team to ensure high standards of food quality and safety. You will be involved in preparing a variety of international dishes and managing kitchen logistics, including menu planning and training team members. If you thrive in a dynamic kitchen environment and are eager to contribute to culinary innovation, this opportunity is perfect for you.

Qualifications

• 3+ years of culinary management experience in a high-volume kitchen.
• Strong knowledge of food operations and safety standards.

Responsibilities

• Oversee kitchen operations and manage team member performance.
• Assist in menu planning, inventory control, and training.

Skills

Culinary Management

Team Leadership

Menu Planning

Food Safety Standards

International Cuisine

Education

College degree in Hotel Management

Culinary degree

Job description

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

Qualifications

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence